Ingredients
-
3 1/2 lbs meaty chicken pieces (breast bhalves, thighls, and drumsticks)
-
salt and black pepper
-
1 1/3 cups lemon thyme (if you dont have lemon thyme, use 1 1/§ cup fresh thyme plus 2 teaspoons findly shredded lemon peel)
-
1/2 cup salted pistachio nut
-
1/2 cup olive oil
-
1/4 teaspoon fresh ground black pepper
-
lemon wedge
Instructions
- If desired, skin chicken.
- Season with salt and pepper.
- In a food processor or blender combine lemon thyme and pistachio nuts; cover and process or blend with several on/off turns until finely chopped.
- With procesor or blender running, gradually drizzle in oil, stopping to scrape down sides as necessary.
- Stir in freshly ground black pepper to taste.
- Set aside.
- For a charcoal grill, arrange medium hot coals around a drip pan.
- Test for medium heat above pan.
- Place chicken, bone side down, on a grill rack over drip pan.
- For gas grill place chicken adjacent to heat source.
- Cover and grill for 50 to 60 minutes or until chicken is no longer pink (instant read thermometer reads 180°C for breasts or 180°C for thighs and drumsticks), turning chicken and brushing with half the pesto during the last 5 minutes of grillling.
- Reserve remaining pesto for another use.
- Serve with lemon wedges.